“Here’s to alcohol, the rose colored glasses of life.”
– F. Scott Fitzgerald
I am so happy it is October and finally my favorite time of year, Fall!
But before we move on to all things cozy, I thought I’d share my favorite cocktail of the summer! What I love about this drink is how refreshing it is and that it is just as good without alcohol as it is with.
This last summer was a bit crazy for me! In my 9-5 job, I am the Marketing and Events Coordinator for a local Foster Care Agency and every year we put on a Boston Qualifying Marathon in beautiful Indian Valley (2 hours away). So it has been a crazy busy 2-3 months, to say the least.
On top of that, if you have ever visited Chico in the summertime you know it is HOT!
Personally, I don’t do well in the heat. So this cocktail was a great option for those 110 degree days when you just needed a little relief from the heat and from the stress of trying to accommodate every marathon runner!
The first time I had basil in a “mocktail” was when my dear friend and Executive Chef, Jesse made a special drink for my Stepmom, while they were visiting the restaurant he and I managed together. Since then this has been one of my favorite combinations in cocktails and mocktails alike.
But my favorite, is probably this spin on the Classic Mojito, because if I’m going to drink liquor it’s going to be rum! I’m usually more of a beer and wine kind of girl.
This recipe is so simple! The “hardest” thing you will have to do is make sure you have simple syrup on hand and if you can boil water you can make simple syrup!
In case you don’t know, simple syrup is a staple cocktail sweetener and traditionally is equal parts sugar and water. However, after doing some research, lately I’ve been using a 2:1 ratio (sugar: water) which turns out to add more of a richness and depth to the cocktail, which is perfect when you make this without alcohol.
I love to have a small batch of simple syrup on hand for recipes like this. It also is a great sweetener in coffee or tea and sometimes comes in handy if I need to add a little sweetness to a recipe, since I tend to be a little heavy handed with the spice around here.
For my simple syrup I like to use raw honey, since I try to stay away from white sugar and other processed sweeteners (the silent killer), but as always feel free to use whatever sweetener you like.
I would recommend investing is a digital scale if you don’t already use one in your kitchen. I picked this one up on Amazon for around $20 and it has changed my baking tremendously, because the density of an ounce of honey is completely different than the density of an ounce of flour.
Honey Simple Syrup Recipe
Ingredients
1 pound/453 grams honey/sugar
½ pound (8 ounces)/226 grams water
Directions
- Put the sugar and water in a pan, and put it on the stove.
- Turn the heat to low and stir to combine.
- Stir the mixture occasionally until the sugar has completely dissolved.
- Remove from heat.
- Let the mixture cool and put into the container of your choice.
- Store in the refrigerator for up to one month.
See so easy!
Now onto the good stuff!
Mojito’s can be traced back to the 16th-century Cuban cocktail El Draque. Naturally, Barcardi rum is usually used, as it is one of the closest to real Cuban rum and easily available. I don’t recommend using a dark or gold rum in your mojitos, as they can muddy the flavor.
Nothing is better than fresh herbs from the garden, but if you don’t have a garden or they are out of season pick some up from your local grocery store. No Fuss.
In this drink, I like to use frozen wild blueberries. Mostly because I always have them on hand for smoothies and acai bowls, but also because I don’t feel as guilty having a couple drinks when it includes these amazing superfoods. Although… I don’t think this is what The Medical Medium had in mind when he started this craze 😉
Fresh limes of course are always a key ingredient in any mojito recipe. This step is completely optional, but I love to add a couple drops of lime essential oil to my Mojito’s for a little extra flavor, especially if my limes aren’t in season or if I’m in a pinch.
Wild Blueberry & Basil Mojito
Ingredients
10-12 Frozen Wild Blueberries
3-4 Basil Leaves
3 Mint Leaves
1 ½ Ounces Freshly Squeezed Lime Juice/1-2 Drops Lime Essential Oil
1 ½ Ounces of your favorite white rum
½ Ounce of Honey Simple Syrup
1 ½ Ounces Mineral Water or Club Soda
Ice
Directions
- Add blueberries, basil and mint leaves to cocktail shaker or 16 ounce glass and muddle gently.
2. Add lime juice, rum and simple syrup. Shake vigorously.
3. Strain into a highball glass (traditionally) filled with ice and top with mineral water.
4. Garnish with basil and mint leaves or if you’re really fancy, skewered blueberries.
As a bonus, here is the recipe for a traditional Mojito, as well.
Traditional Mojito
Ingredients
3-4 Mint Leaves
1 ½ Ounces Freshly Squeezed Lime Juice/1-2 Drops Lime Essential Oil
1 ½ Ounces of your favorite white rum
½ Ounce of Honey Simple Syrup
1 ½ Ounces Mineral Water or Club Soda
Ice
- Add mint leaves to cocktail shaker or 16 ounce glass and muddle gently.
- Add lime juice, rum and simple syrup. Shake vigorously.
- Strain into a highball glass (traditionally) filled with ice and top with mineral water.
- Garnish with mint leaves.
Cheers!